Boccalone salumi subscriptions?
Any feedback on the monthly offerings of the Incanto-affiliated Salumi Society (http://www.boccalone.com/Salumi-Society)? Rather a pricey, long-term investment for a pig in a poke [sorry, couldn't resist] but every variety of salumi I've had an Incanto has been excellent. How long does this stuff keep?
I can't comment on the subscription itself, but we buy quite a few of the Boccalone products from DeLessio in Falletti Foods on Broderick, and many of them last a very long time.
From a pure height of flavor perspective, you shouldn't hold on to them for a long time, but many of the offerings are cured meat, which means it is extremely resistant to spoilage. We had a ton of leftover sliced salami from a Christmas charcuterie platter, and it was probably a month old by the time we diced the last of it and threw it in a red pasta sauce for a midweek meal, which turned out to be fantastic due to the depth of the flavor of the (somewhat dried out) Boccalone salami.
308 Broderick St, San Francisco, CA
DeLessio Market & Bakery
302 Broderick St, San Francisco, CA 94117
I've done it for a while, though it is far less necessary now that you can get much of their line at retail shops. The salami and the vacuum packed lardo, guanciale, etc. last for at a couple of months. Vacuum packed sausages are good for at least a week, though I haven't pushed it further than that. Anything cut and wrapped while you wait is good for a few days.
I share a piglet with a friend as I live by myself. Sometimes it's a little overwhelming but I am very warmly welcomed at friends houses when I bring a little salumi as I can't finish it. :) The proscuitto I just picked up last Saturday was amazing and as it's cured should last for a month or so.